Recipe

MERINGUE NESTS

These beautiful little meringue nests are both crunchy and soft. Make them large or mini, and fill them with our lemon curd. Serving 10 large nests or 16-30 minis.

INGREDIENTS
  • 4 large egg whites
  • ½ TSP cream of tartar or 1 TSP lemon juice or white wine vinegar
  • 1 cup (220 g/7.7 oz) caster sugar
  • ½ TSP pure vanilla extract
INGREDIENTS
  1. Preheat oven to 200F/90o C. Line a baking sheet with parchment paper and prepare a pastry bag fitted with a round or star tip.
  2. Make sure that your mixer bowl is extra clean, as that would prevent the egg whites from reaching their full volume. In the bowl of an electric mixer (use the whisk attachment), whisk egg whites on low - medium speed until foamy. Add cream of tartar and continue whisking until forming a soft peak.
  3. While mixer is running, add sugar, one tablespoon at a time, and increase mixing speed to medium- high, This may take 5-10 minutes. The meringue is ready once stiff peaks form, it’s glossy and completely smooth but not dry. Make sure the sugar is fully dissolved. Beat in vanilla extract.
  4. Transfer meringue to the piping bag. Pipe a 6 cm (or any other size you want,) round spiral base on the prepared baking sheet, and without lifting the tip, pipe 2-3 circles on top of the outer edge to create a nest.
  5. The amount of nests depends on how wide or tall you make them. This recipe can make anywhere from 10 large to 30 minis.
  6. Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their centers aren’t sticky, and they can be easily lifted from the parchment paper. Turn off the oven and, without removing from parchment, let meringues cool completely for at least one hour, or overnight.
  7. When ready to serve, fill the nests with Kantus lemon curd, and top with fresh fruit if desired.

NO BAKE LEMON CURD CHEESECAKE BARS

The recipe is sufficient for a 9” x 9” (23 cm x 23 cm) pan, which can be cut up into about 16 smaller pieces, or 12 pieces if you want them a little bit bigger.

INGREDIENTS
For the Graham Cracker Crust:
  • 1 ½ cups graham crackers crumbs
  • 4 TBS melted unsalted butter
For the Cheesecake Filling:
  • 12 oz cream cheese (softened)
  • ¾ cup granulated white sugar
  • 1 ½ cups Cool Whipping cream
For the Topping:
  • 10 oz Kantus Lemon curd (3/4 cup + 2 TBS)
  • 1 ½ cups Cool Whipping cream
INGREDIENTS
For the Graham Cracker Crust:
  1. Line a foil 9” x 9” in a pan, keeping it hanging over the edges of the pan for easy removal, and spray with nonstick spray.
  2. Pulse the graham crackers into a fine crumb using a blender
  3. Mix together the melted butter with the graham crackers.
  4. Pour the graham cracker mixture into the bottom of the prepared pan.
  5. Spread crumbs evenly and press down as tightly as you can.
  6. Place in the fridge for 10 minutes, while preparing cheesecake layer.
For the Cheesecake Layer:
  1. Beat the cream cheese with a stand mixer or hand mixer until nice and smooth.
  2. Add in the sugar and beat over medium speed, for about 3 minutes until the mixture is smooth and creamy.
  3. Carefully fold in the cool whipping cream until it is all smooth.
  4. Spread cheesecake filling evenly over the top of the graham cracker crust.
For the Topping:
  1. Spread Kantus lemon curd evenly over the cheesecake layer, to all the corners and edges.
  2. Spread the Cool whipping cream over the lemon curd evenly, and spread to smooth the top.
  3. Place in the fridge for 4 hours, up to overnight before slicing and serving.

LEMON CURD ICE CREAM (NO-CHURN)

INGREDIENTS
  • 1 can (300 ml) sweetened condensed milk
  • 1 to 2 tbsp vodka (optional)
  • 1 tsp vanilla essence
  • ⅛ tsp milk
  • 500 ml 35% heavy cream
  • 240 ml microwaved Kantus lemon curd
METHOD
  1. Line a standard loaf tin with parchment paper and set aside. If you don't own a loaf tin, a square 8- inch (20-cm) baking dish, or any other dish of relative size that can be placed in the freezer will work.
  2. Stir the condensed milk, vodka (if using), vanilla, and salt together in a bowl until well combined. Set aside.
  3. Add the cream to a large bowl, or the bowl of a stand mixer. Using a hand mixer, or a whisk attachment, whip the cream to medium-stiff peaks.
  4. Add the condensed milk mixture to the bowl of whipped cream. Using the mixer, whip everything together until the cream is light and fluffy, and the condensed milk is well combined.
  5. Put one third of the whipped cream into the bottom of the parchment-lined loaf tin. Spread the cream evenly over the tin and dot with one third of lemon curd on top. Swirl the curd gently through the top of the cream. Repeat twice more with remaining whipped cream and Kantus lemon curd to make a total of three layers of whipped cream and swirled lemon curd.
  6. Cover the tin with a piece of aluminium foil (or a lid if your tin has one) and freeze lemon curd ice cream for 6 to 8 hours.

    Scoop, serve, and enjoy!

If your ice cream is too hard to scoop you can also lift it out of the tin whole and serve it cut into slices.

If you don't want to use homemade microwave lemon curd you can use a jar of store-bought product. That being said, I promise you, homemade lemon curd is SO EASY and SO GOOD.

HOT TODDY

Lemon Preserve 4 Tbsp
Hot Water 125 ml
Mekhong Or Whisky 30 ml
Garnish Cinnamon Stick & Lemon Wheel in Honey
METHOD

Put 4 TBSP of Lemon Preserve into a mug, then heat it with 30 ml of Mekong followed by hot water, decorate with Lemon in Honey and Cinnamon Stick.

SOUTH SIDE

London Dry Gin 45 ml
Kantus Lemonade 90 ml
Mint Leaf Garnish
METHOD

Pour all ingredients into a glass with ice. Then put 8-10 mint leaves in a glass, then stir well, decorate with mint leaves.

TOM COLLINS

London Dry Gin 45 ml
Kantus Lemonade 90 ml
Soda On Top
METHOD

Pour all ingredients except soda into a glass with ice, then top with Soda and decorate with Lemon Slice.

KANTUS COLLINGS

Gin 4 ml
Kantus Lemonade 60 ml
Kantus Lemon Curd 1 tsp
Coriender root 1 piece
METHOD

Put the coriander root in the shaker, then add the Lemonade and Lemon Curd respectively, and crush the coriander roots to break apart. Then add gin, ice and shake well. Pour with strainer into a glass with ice and garnish with coriander leaves.

KANTUS PENICILLIN

Smoky Scotch Whisky 45 ml
Lemon Honey Preserve 30 ml
Lemonade 60 ml
Fresh Ginger 1 medium piece
METHOD

Put 1 piece of ginger in a shaker followed by 30 ml Lemon Honey Preserve and grind the ginger until moderately crushed. Add all other ingredients, add ice, shake well to cool, then pour with strainer into a glass filled with ice. Decorate with lemon and a Wheel Ginger Slice.

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